Zucchini Carpaccio

Zucchini Carpaccio
Zucchini Carpaccio might be just the side dish you are searching for. This recipe serves 4. This recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 173 calories, 12g of protein, and 11g of fat per serving. Not A mixture of parmesan, leek, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

1
Using a mandolin or a very sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a plate; season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
ZucchiniZucchini
Equipment you will use
KnifeKnife
2
Drizzle over the olive oil and lemon juice and scatter with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan and place them over leeks.
Ingredients you will need
Lemon JuiceLemon Juice
Olive OilOlive Oil
VegetableVegetable
ParmesanParmesan
LeekLeek
Equipment you will use
PeelerPeeler
MandolineMandoline
3
Garnish with mint leaves.
Ingredients you will need
MintMint
4
Serve immediately.
DifficultyEasy
Ready In15 m.
Servings4
Health Score12
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